Family Event to Feature Live Olive Oil Citrus Crush, Local Microbreweries and Cooking Demonstrations

Corning, Calif. (November 1, 2012) – Families, foodies and anyone looking to enjoy a unique experience is invited to join the Lucero Team as they host the Second Annual Winter Crush, on Saturday, December 8, 2012, from 10 a.m. to 4 p.m. at the Lucero Olive Oil Mill in Corning, California. Event-goers will enjoy the unique experience of witnessing the annual citrus olive oil crush by touring the mill and tasting the fresh olive oil being made right before their eyes.

The event will also feature live music performances and a vendor market place highlighting local artisan producers, eateries and more than 10 local microbreweries. Additionally, attendees will have the opportunity to watch live cooking demonstrations hosted by four local chefs. There will also be a kid’s zone that will include the following art stations: jewelry making, bag decorating, olive branch crowns and coloring.

“Winter Crush is a great community event that gives our customers the chance to not only witness the production of our citrus olive oil, but they can also sample the product and take some home with them that day,” said Dewey Lucero, co-owner, Lucero Olive Oil, California’s most highly awarded olive oil producer. “With a kid’s zone, local restaurants and microbreweries, music and cooking demonstrations, Winter Crush is a fun experience for the whole family.”

Lucero Olive Oil had a tremendous turn out for their First Annual Winter Crush in 2011 and anticipate attendance to double for this year’s event. The Second Annual Winter Crush is free to attend.

Fall is just around the corner and that means apples and pumpkins are in season. We were inspired to make our own homemade granola that incorporated these essential flavors of fall. The scent of roasting oats and cinnamon made the kitchen smell amazing and when it came out of the oven it didn't last long.

Combine ground turkey and oats in a bowl. Add milk, minced onion, salt, and pepper. Stir until combined. Roll the mixture into tablespoon size balls. Refrigerate until firm, about 30-40minutes. Preheat oven to 350° F. Heat olive oil in a large skillet over medium heat. Roll meatballs in flour and then place several at a time in oil to brown. As they brown place the meatballs in a glass baking dish. Set aside. Mix sauce and drizzle over meatballs. Place them uncovered in the oven for about 45minutes.

August 31st, 2012- Lucero Olive Oil and Shasta Cascade Slow Food conclude their summer event series, 2nd Saturday at the Mill, on Saturday, September 8th from 6:00-9:30pm at Lucero Olive Oil’s Mill in Corning. Come and experience a mouth watering appetizer spread provided by local Orland restaurant, Farwood Bar and Grill from 6:30pm to 8:30pm. The appetizers will feature products from local producers: McKenzie Ranch, Brannen Gourmet, Rumiano Cheese, and Lucero Olive Oil. Wine & Beer tasting will also be available featuring two local companies: Dakaro Cellars and Western Pacific Brewery. Along with an appetizer ticket purchase, guests receive a complementary glass of wine or ice cold beer. Local vendors will also be sampling and selling their products for you to take home and rediscover for yourselves.

During the festivities Lucero Olive Oil will be hosting their First Annual Case Sale (6pm-9pm), where guests can purchase the last of Lucero Olive Oil’s 2010 harvest for as much as 75% off its original retail price. The discounted product is in limited supply, so be sure to show up early for the best selection.

2nd Saturday at the Mill & Case Sale

The 2nd Saturday at the Mill event series was developed last year by Lucero Olive Oil to showcase and provide samples of local products while enjoying the company of friends and family. Lucero’s event series shares Slow Food’s support for sustainable food from local producers. The events are open to all guests 21 and over. Vendor sampling is FREE. Appetizer tasting tickets are limited so reserve them today at Lucero Olive Oil’s retail store, at 2120 Loleta Ave, Corning, CA or over the phone at 530-824-2190. Tickets are $20 per person and include one glass of wine or beer.

If you're a fan of chocolate then you'll love this recipe. I don't anyone could fit more chocolate into a recipe!

Chocolate Lovers Delight

(Makes 4 mini loaves)

Chocolate

Ingredients:

1-1/2 cups miniature semisweet chocolate chips, divided

1/4 cup + 2TBSP Lucero Chocolate Olive Oil

2/3 cup packed brown sugar

2 eggs

1-1/2 cups unsweetened applesauce

2 tsp vanilla extract

2-1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Chocolate, Chocolate Glaze:

1/2 cup miniature semisweet chocolate chips

2 1/4 tsp Lucero Chocolate Olive Oil

2 to 3 tsp half-and-half cream

1/2 cup confectioners' sugar

1/4 tsp vanilla extract

Pinch salt

Directions:

BREAD: In a microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large mixing bowl, mix olive oil and brown sugar until light, fluffy, and grainy. Add eggs and cooled chocolate; mix well. Next, add applesauce and vanilla; mix and set aside. In a separate bowl combine the flour, baking powder, baking soda and salt. Add to chocolate mixture and mix well. Stir in the remaining chocolate chips.

Evenly pour the batter into 4 greased mini-loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan and placing on a wire racks.

GLAZE: Melt chocolate chips and olive oil in a small saucepan; slowly stir in cream. Remove from heat and mix in in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely (or not) and enjoy!

Enjoy this adult beverage at your next backyard get together. It's like a tropical vacation in a glass. What a better way to end your summer, than indulging in our Pineapple Punch? We can't think of one!

Pineapple

Pineapple Balsamic Punch

Ingredients:

1.25 oz Vodka

.25 oz Coconut Rum

.50 oz Lucero Pineapple Balsamic Vinegar

.25 oz Orange Juice

Wedge of Pineapple

Directions:

Add Vodka, Rum, Pineapple BV, and orange juice to a shaker with ice. Shake well and strain into a glass. Garnish with a wedge of fresh pineapple and enjoy!

Enjoy some of summer's freshest veggies in this light and refreshing orzo salad.

Summer Fresh Orzo Salad

Ingredients:

Summer

1 1/2 c. Dried Orzo Pasta

1lb. Fresh Green Beans

3 Ears of Corn

2 c. Cherry Tomatoes rinsed, stemmed, and sliced in half

1/2c. Red Wine Vinegar

1/2 c. Lucero Basil Olive Oil

1/2 c. Minced Shallots

2 Tbsp. Dijon Mustard

2 tsp. Dried Basil

Salt & Pepper

Directions:

1. Bring about 2 qts. of water to boil in a 4-5qt. pot. While water is boiling, rinse green beans, trim the ends and cut in half. Add beans to boiling water until almost tender, remove, immerse in cold water, and drain.

2. Fill the same pot with 2.5-3 qts. of water and bring to a boil. Add orzo and cook until tender, about 8-10 minuets. Drain and rinse with cold water, and drain again.

3. While the beans and pasta cool, husk the corn. Remove silk and rinse. Slice kernels off into a bowl.

You asked for more drink ideas, so we created it! Our newest in-house specialty, Strawberry Balsamic Lemonade! It was a huge it at our last Second Saturday at the Mill Event. Try it out and let us know what you think!

Strawberry

Strawberry Balsamic Lemonade

Ingredients:

16oz. Lemonade

6 Tbsp. Lucero Strawberry Balsamic Vinegar

2 Tbsp. Chopped Fresh Mint

Splash of Sparkling Water

Splash of Strawberry Puree

Top with a slice of fresh strawberry

Directions:

Mix lemonade with Lucero Strawberry Balsamic and mint. Add sparkling water and stir gently. Top with a little strawberry puree and a fresh slice of strawberry. Enjoy!

More International Gold for Lucero Olive Oil at Israeli 2012 Terra Olivo Competition

Terra Olivo-Israel

CORNING, CA (August, 6, 2012) – California grower and miller Lucero Olive Oil continues to impress international judges in competition with their outstanding extra virgin olive oil production. This summer Lucero was awarded a gold medal for their popular Miller’s Blend as well as three Prestige Gold awards for Lucero Arbequina, Lucero Ascolano, and Lucero First Fresh Blend extra virgin olive oils.

When asked what these accolades mean to the company, Dewey Lucero responded, "It's an honor to be recognized on an international level for our extra virgin olive oils. Winning multiple Prestige Gold medals in Israel not only supports our passion for making a quality product, but it proves that our attention to detail is consistent. With awards like this it is evident now that California produces some of the best olive oils in the world, and we at Lucero take pride in helping to pioneer the industry in California. We are committed to bringing world recognition to the superior olive oils that Lucero and other California olive oil companies produce."

There’s no doubt, Lucero Olive Oil is helping put California Extra Virgin Olive Oils on the map; with 172 awards to date, Lucero is the most awarded olive oil producer in North America.

About Terra Olivo International Olive Oil Competition

Terra Olivo was established in 2010 by professional tasters to assess and formally recognize high quality olive oil from around the world and is acclaimed for its discerning appreciation of regional differences in olive oilvia the appointment of the most truly diverse panel of professional olive oil judges in the world. The 2012 edition of Terra Olivo had judges flown in from 10 countries and a record breaking 408 olive oils entered from 18 countries

July 24, 2012- Lucero Olive Oil and Shasta Cascade Slow Foods present their summer event series, 2nd Saturday at the Mill, on Saturday, August 11th from 6:30-9:30pm at Lucero Olive Oil’s Mill in Corning. Come and experience a mouth watering appetizer spread provided by local Orland restaurant, Farwood Bar and Grill from 6:30pm to 8:30pm. The appetizers will feature products from local producers: The Divide Ranch, Julia’s Fruit Stand, Orland Farmstead Creamery, Maywood Farms, Wolf Ranch Inc., and Lucero Olive Oil. Along with a ticket purchase guests receive a complementary glass of wine from Tehama Oaks Winery or ice cold beer provided by Western Pacific Brewery. In addition, the evening will feature wine and beer tasting by the glass. These local vendors will also be sampling and selling their products for you to take home and rediscover for yourselves.

The 2nd Saturday at the Mill event series was developed last year by Lucero Olive Oil to showcase and provide samples of local products while enjoying the company of friends and family. Lucero’s event series shares Slow Food’s support for sustainable food from local producers.

The 2nd Saturday event series will conclude on September 8th. In preparation for the upcoming harvest, Lucero Olive Oil will be holding its first case sale, prior to the September 2nd Saturday festivities. The events are open to all guests 21 and over. Vendor sampling is FREE. Appetizer tasting tickets are available at Lucero Olive Oil’s retail store, at 2120 Loleta Ave, Corning, CA or over the phone at 530-824-2190. Tickets are $20 per person and include one glass of wine or beer.

With the Gilroy Garlic Festival just two days away what could be more appropriate than a recipe that incorporates lots and lots of garlic. We were inspired to post this recipe when one of our team members brought this to a pot luck. Not only does it use fresh garlic and garlic salt, but it also incorporates our Lucero Garlic infused Olive Oil, mmmm... delicious. You're going to have a hard time sharing these little guys!

In keeping with the Patriotic feel of July, we bring you our mouthwatering summer corn! What's more American than corn on the cob? Nothing comes to mind here at Lucero. Enjoy this corn on the BBQ or roasted in the oven. Enjoy!

It's a 2-for-Tuesday. This is our second 4th of July creation. We were inspired by the firework cookies on Martha Stewart Living, so we found a phenomenal sugar cookie recipe and gave it some Lucero pizazz. The Mandarin Olive Oil gives these typically winter cookies a refreshing, summery twist. Kids will love to eat these firework cookies while enjoying the sparkling ones in the sky.

2. Beat olive oil and sugar with a mixer on medium-high speed until incorporated, slightly yellow, and fluffy, about 2 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.

3. Preheat oven to 325 degrees. Roll out dough to about 1/4-inch thickness on a floured surface. Cut out cookies using a round cookie cutter, rerolling scraps once. Transfer to a baking sheet.

4. Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.

5. Frost cookies with white icing to cover.

6. Immediately using piping gel pipe a red or blue dot in the center of cookie. Then pipe concentric rings of colors around the center dot (using the same color as the dot, or alternating colors).

7. Then drag a toothpick through the colors to create bursts, starting from the center dot and working toward the edge. Alternate dragging inward and outward as you work around the cookie. (Or drag around the cookie in 1 direction or curve the lines for a pinwheel effect.) Let dry. Repeat with remaining cookies and icings.

Lucero Olive Oil and Shasta Cascade Slow Foods present their summer event series, "2nd Saturday at the Mill," on Saturday, July 14th from 6:30-9:30pm at Lucero Olive Oil’s Mill in Corning. Come and experience a mouth watering appetizer spread provided by local Orland restaurant, Farwood Bar and Grill from 6:30pm to 8:30pm. The buffet will feature products from local producers: Turri Family Farms, Bianchi Orchards, Wolf Ranch, and Lucero Olive Oil. Along with a ticket purchase guests receive a complementary glass of wine from Matson Vineyards or ice cold beer provided by Sierra Nevada. These local vendors will also be sampling and selling their products for you to take home and rediscover for yourselves.

Lucero

The 2nd Saturday at the Mill event series was developed last year by Lucero Olive Oil to showcase and provide samples of local products while enjoying the company of friends and family. Lucero’s event series shares Slow Food’s support for sustainable food from local producers.

The festivities will continue through September, scheduled on the 2nd Saturday of each month. The event series is open to all guests 21 and over, and vendor sampling is FREE. Appetizer tasting tickets are available at Lucero Olive Oil’s retail store, at 2120 Loleta Ave, Corning, CA or over the phone at 530-824-2190. Tickets are $20 per person and include one glass of wine or beer.

It’s the last week in June, which means this is our last fresh fruits and veggie post of the month. We know how delicious broccoli can be, but if you have a picky eater on your hands it may be difficult to get them to even take a bite of the “dreaded broccoli”. We are sure with this recipe even the pickiest children will be asking for seconds. So put a new spin on this plain side dish at dinner this week.

Meyer Lemon Broccoli

Meyer Lemon Broccoli

Makes 4 servings

1 ½ lbs Broccoli Florets

3 Tbsp. Lucero Meyer Lemon EVOO*

½ C. Seasoned Breadcrumbs

2 Tbsp. Butter

3 Tbsp. Grated Parmesan

Salt & Pepper to taste

1. Fill a large pot halfway with water & bring to a boil.

2. Add broccoli and boil until tender (still a little crisp), approximately 5minuets.

Congratulations again to Joyce Siemens, winner of our recipe contest. The inspiration behind the recipe submitted was fresh ingredients and vegetables. Joyce created a remarkable BBQ Pizza using Lucero Olive Oil.

In sticking with June being fresh fruits and veggies month, we have concocted a light and refreshing Peach Balsamic Sparkler. We’ve had readers request drink ideas in the past so here’s one the whole family can enjoy or add a little of your favorite Vodka for an enticing, poolside drink. Enjoy this delicious sparkler with some of summer’s

And if you missed the event, we had many of the racers compete dressed in their favorite 80’s gear. That’s right, racers dug to the back of the closet for this one! These racers later participated in a dance off to win their weight in Lucero Olive Oil. As the title sponsor, Lucero announced two grand prize winners, Greg Feyereisn and Laura Dervoort, and two runner-ups who each won a case of Lucero Olive Oil. It was a phenomenal weekend out there and it was awesome to see participants of all ages.

This past weekend Lucero Olive Oil, in partnership with Shasta Cascade Slow Foods, hosted the first of four 2nd Saturday at the Mill summer evening events at the Lucero Mill in Corning, CA. The event featured From the Hearth Bakery and Café, Hickman Family Vineyard’s, Maisie Jane’s, and Skylake Ranch Pomegranate, and with such a diverse selection of local producers it’s no wonder the event had a wonderful turnout.

The intimate evening allowed visitors to sample the vendor’s wares, enjoy wine and beer tasting, as well as an array of appetizers, provided by Farwood Bar & Grill, which featured these local products. In addition, guests were encouraged to stay awhile, enjoy a tour of the mill, and partake in tastings in the retail store.

If you were unable to attend there will be three more throughout the summer, July 14th, August 11th, and September 8th from 6:30-9:30pm at the Lucero Mill in Corning, CA.

Last week at Lucero was Health and Safety Awareness Week. Each department was required to come up with a challenge for the entire staff, ranging from walking on breaks to giving compliments. These simple tasks truly made everyone feel a bit better than usual. To end the week, we had a healthy potluck. Everyone made delicious dishes and many incorporated Lucero’s healthy Extra Virgin Olive Oils. The following was a huge hit at the potluck:

Mandarin

Baked Mandarin Orange Sweet Potato Chips

Makes about 6cups

4 medium Sweet Potatoes or Yams

8 Tbsp. Lucero’s Crushed Mandarin Orange Olive Oil

3 tsp. Orange Zest

4 tsp. Thyme (dried)

Salt & Pepper to taste

1. Preheat oven to 325 and place rack in the middle.

2. Scrub sweet potatoes/yams and then slice them into very thin pieces using a mandolin.

3. Mix together Crushed Mandarin Orange Olive Oil* and orange zest.

4. Brush 2 baking sheets with the some of the oil mixture and arrange one layer of sweet potatoes.

5. Brush the tops of the sweet potatoes with oil mixture; sprinkle with thyme, salt, and pepper to taste.

6. Place in the oven and bake for about until golden brown and centers are dry to the touch, about 20minutes.

7. Place baking sheet on a wire rack and allow to cool 3minutes. After cooling carefully transfer chips to a serving dish and enjoy!

8. Repeat steps 4-7 until you run out of slices of sweet potato.

*Lucero Crushed Mandarin Orange Olive Oil is currently sold online and in the Lucero retail store in Corning, CA.

These little chips are light and a great alternative to regular fried potato chips, but be warned they may be habit forming. The staff was craving more as soon as we ran out. I guess I know what I will be bringing to the next company potluck.

June 6, 2012- Lucero Olive Oil and Shasta Cascade Slow Foods are coming together to launch their summer event series, 2nd Saturday at the Mill, on Saturday, June 9th from 6:30-9:30pm at Lucero Olive Oil’s Mill in Corning. Come and experience a mouth watering appetizer buffet provided by local Orland restaurant Farwood Bar and Grill from 6:30pm to 8:30pm. The buffet will feature products from Maisie Jane’s, Skylake Ranch Pomegranate, From the Hearth Café, and Lucero Olive Oil. Along with a buffet ticket purchase you receive a complementary glass of wine from Hickman Family Vineyard’s. Throughout the event these local producers will also be sampling and selling their products for you to take home and rediscover for yourselves.

The 2nd Saturday at the Mill event series was developed by Lucero Olive Oil to showcase and provide samples of local products while enjoying the company of friends and family. Lucero’s event series shares Slow Foods’ support for sustainable food from local producers.

The 2nd Saturday at the Mill event series is in its second year and events are scheduled for the second Saturday in June, July, August and September. Lucero Olive Oil and Slow Food look forward to hosting such companies as Turri Family Farms, Bianchi Orchards, Matson Winery, Pedrozo Dairy and Cheese, Sweetie’s Bakery and Catering, Western Pacific Brewery and many others in their 2012 2nd Saturday at the Mill Series.

The event series is open to all guests, and vendor sampling is FREE. Appetizer tasting tickets are available at Lucero Olive Oil’s retail store, at 2120 Loleta Ave, Corning, CA or over the phone at 530-824-2190. Tickets are $20 per person and include one glass of wine.

June is national fruits and veggies month, which is no surprise with all the beautiful produce available this time of year. Here at Lucero we want to help you find new ways to enjoy nature’s most perfect gifts. This week we are featuring our NEW, delicious Pineapple Balsamic Vinaigrette in a wonderful fruit dip. Not only is it delicious, but it is also swimsuit season friendly.

Stop in and get your bottle this weekend, June 9th, at our 2nd Saturday at the Mill Event. It is a free event and there will be many vendors present to sample products. Tickets for a beer and wine tasting can also be purchased, check out the Lucero Olive Oil Facebook page for more information.

In addition, if you enjoyed this post, please “Like” us on Facebook for daily updates about recipes, events, and happenings around the mill, as well as share your own ideas.

Enjoy and we will see “Olive” you this weekend.

*Lucero Pineapple Balsamic Vinegar is currently only sold in the Lucero retail store in Corning, CA.

Directions

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon

In a large bowl, stir together Lucero Chocolate Olive Oil and sugar until well blended. Add eggs, one at a time, beating well after each addition; make sure to scrape down bowl as needed. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate chips on medium.

Grab your picnic baskets and join the Lucero Team for a day at the Mill.

Lucero Olive Oil proudly announces our Second Annual Spring Bloom Event on Saturday, May 12th; from 12:00-5:00pm. Come and celebrate the olive bloom with a picnic and a tour of the groves. Visit with friends and family and learn more about the olive bloom.

In addition to tours of a century old olive grove there will be wine tasting, guided olive oil tastings and mill tours, a kid zone and the picnic. The grove tours will begin at the mill, travel down to the grove then return to the Lucero Mill at the end of the tour. Local artisan food vendors will be there offering their wares to supplement your picnic baskets’ spread to share with friends and family. A local live band will fill the air with music throughout the day.

Please join us to celebrate the bloom and our rich community history in olives.

Tour of century old olive grove, which will include an explanation of the bloom and answer questions about the olive culture. These tours will depart from the mill on a trailer and return following the tour.

These tours will depart from the mill on a bus and travel to our grove outside of Corning (10mins north of Corning) where you will tour and learn about the grove with Brian Crane. The super high density grove is the new variety that is planted like grapevines and our mechanical harvester will be on display. The tours will return to the mill and will take about 1hr. 15mins.

Event Parking will be available off-site at the Love’s Travel Stop at 2120 South Avenue and Linnet’s Tire Shop at 1090 99W with shuttle bus service to and from Lucero Olive Oil. The shuttle service will begin at Noon from each location at designated Lucero shuttle pick-up locations. The shuttle service will conclude at 5:30pm.

LUCERO WINS TOP PRIZE IN JAPANESE COMPETITION
Corning, CA – Last week 140 extra virgin olive oils from 16 countries competed in the first international EVOO competition held in Japan.

Awards were determined by 12 judges from Spain, Italy, Turkey, Israel, Australia, the United States and Japan.

Lucero Olive Oil received one of only five Premier Awards, for the 2011 Arbequina. The Premier Award was bestowed on the top five gold medalists of the 32 gold medals awarded in the competition. Lucero also took home three Silver Medals for Ascolano, Sevillano and Miller’s Blend.

Dewey Lucero received the Gold and Premier awards in person at the Olive Japan Marché at Futako Tamagawa Rise in Tokyo by the event organizer, Chairman Toshiya Tada of the Olive Oil Sommelier Association of Japan and Mr. Junichi Ishida, a famous actor, who is the 2012 Olive Ambassador for Olive Japan.

Lucero Arbequina - Awarded "Premier" in Japan

This is the latest in several big wins for Lucero. Earlier this month Lucero took home four gold medals, including two best of class along with four silver medals at the Yolo County Fair. Lucero was also awarded a gold medal at the LA County Fair.

The Lucero family has cultivated olives in Corning, California since 1946, sharing good olive oil with friends and family everyday. Today, Lucero is sold on line, from their catalogs, and in their store next to the mill in Corning. Their oils and vinegars are also available via over 1,000 of the top specialty stores in the United States and Canada, and for discerning customers in Japan.

Ingredients

1/2 cup olive oil plus more for pan

6 cloves garlic, thinly sliced lengthwise

1 1/2 pounds red barley miso

2 Japanese eggplants (12 inches each), trimmed

4 limes

2 shiso leaves, chopped

Directions

Place olive oil and garlic in a medium saucepan. Place over medium-high heat and cook, swirling pan occasionally, until garlic is evenly browned. Remove from heat and transfer garlic to a large bowl. Add red barley miso and whisk until combined; set aside.

Cube eggplants;

Heat oil over medium-high heat and add eggplant. Sauté Eggplant until outside is crispy and center is soft, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.

Squeeze limes over eggplant and transfer to a large bowl. Add 3 tablespoons miso mixture and shiso leaves, toss to combine. Serve immediately.

Win your weight in Lucero olive oil, by racing in your favorite 80's gear. Yep, that's right, dig out those "oldies" and bring them back to life on the course. Best costume will win their weight in olive oil!

The Black Butte Triathlon Series is one of the best weekends for outdoor enthusiasts on all of the West Coast. Situated right on the border of Tehama and Glenn County, Black Butte Lake is one of the most scenic of lakes scattered around Northern California. Hosted annually on the second weekend of June, it provides a great race for long time tri-geeks or for first time-newbies to test their legs for the triathlon season.

2012BlackButtePoster

The weekend is split up into two separate races between a Mountain Bike Triathlon (Saturday) and a Road Triathlon (Sunday). Both MTB and Road triathlons will have a Sprint and Olympic distance race. There will be a health and fitness expo to see the latest and greatest gadgets as well as local vendors from the surrounding area showcasing their all natural goods. Northern California boasts some of the widest array of produce from fruit to nuts, olives and olive oil to their up and coming wine country.

Place the Lucero Arbequina Extra Virgin Olive Oil and garlic in a large plastic resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

This award makes Lucero Ascolano the most awarded olive oil in North America, and Lucero's most awarded mono-varetial Certified Extra Virgin Olive Oil since starting the company in 2005. Ascolano is known for it's tropical "fruity" flavors like peaches, pineapple and apricot.

The Lucero Team is proud to accept this award amongst a tough field of top olive oil producers in California.

Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with olive oil in a medium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.

Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 6 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.

Directions

In a large skillet, heat Meyer Lemon Flavored Olive Oil over medium-high heat.

Pat fish dry and season both sides with salt and pepper. Add fillets to skillet, flesh side down, and cook until fish is golden brown and releases easily from skillet, about 5 minutes. Gently flip and cook until opaque throughout, about 2 minutes. Transfer to a plate.

1. Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
2. In a large bowl, combine the sugar, flour, cocoa, baking powder and soda and salt. Set aside. In the bowl of a stand mixer, combine the eggs, buttermilk, wine, olive oil, vanilla extract and pureed blackberries or jam. Begin gradually adding the dry ingredients into the wet, mixing well after each addition until a very thin batter has formed.
3. Portion batter evenly among muffin tins, filling about 2/3 full. Bake for approximately 14-16 minutes, until a toothpick inserted in the center comes out clean. Cool completely, & prepare the frosting.

1. In the bowl of a stand mixer, beat together the pureed berries, butter and vanilla until blended. Gradually add powdered sugar, about one cup at a time, until light and fluffy. Blend in the splash of oil for an extra richness, because everyone wants to be extra-rich.
2. Pipe or spread onto cooled cupcakes. Garnish with edible pearls or a fresh blackberry, if desired. Store airtight in the fridge.

For those who had the privilege of meeting author Tom Mueller this past month at Lucero’s tasting room, a new understanding of olive oil was reached. The many facets of the olive oil industry were discussed, including the heights and richness of olive oil all the while reaching the depths of an unregulated situation and the dark side of organized criminals.

Tom Mueller - Extra Virginity

Tom, author of Extra Virginity: the Sublime and Scandalous World of Olive Oil, presented to a small crowd at Lucero Olive Oil’s tasting room on a Wednesday evening, joined them on a tour of the mill with me and signed 72 copies of his book.

Watch Tom's presentation on our Lucero You Tube Channel, or read on for a summary.

It is baffling that great and miserable oils can be sold under the same label of extra virgin. Tom's book dives into the depths of the olive oil industry, evaluating what makes good oil so divine and the corrupted business of adultered olive oil.

He has found that throughout the world, including countries such as Spain, Italy and the United States, many companies put very little olive oil in bottles labeled as extra virgin olive oil. He used terms such as deodorized, refined and mistreated to describe what some olive oils go through before being bottled and put on shelves.

Simply and powerfully, this book could potentially “change the game” of olive oil.

Unfortunately, it’s a game that needs to be changed. Tom, as well as many others like myself and Lucero Olive Oil, would love for the book to raise awareness and celebrate what he calls the “good guys” of the industry, such as Lucero Olive Oil.

“It’s hard to change 1,000 years of prejudice,” Tom said while explaining why 300 million olive oil consumers will probably be the leader in the industry change. It’s about awareness on the part of the consumer of what the good stuff is, and a willingness to pay for it.

He hopes that the United States, as well as other countries, can establish a quality standard for extra virgin olive oil to avoid olive oil becoming an anonymous commodity rather than a high end product.

“Good oil is easy to make, excellent oil is hard to make.”

Lucero Olive Oil’s products are labeled with the California Olive Oil Council’s seal, certifying our oils as extra virgin. The COOC’s chemical standard test and tasting panel is one of the only ways to certify California olive oil as extra virgin.

One of the things that we really find interesting about Tom, and really valuable, is the passion that he shares in the olive oil industry.

We encourage Lucero fans, and all those who want to learn more about the often overlooked and unsung heros in olive oil, to watch Tom's presentation, or read Extra Virginity! It's a great read, thoroughly entertaining and truly an engrossing story. There is a limited number of signed copies available from Lucero, so call us to reserve yours.

Preheat oven to 450°. On a rimmed baking sheet, toss fennel, carrots, potatoes, parsnips, onion and garlic with 3 tablespoons oregano, 3 tablespoons Lucdero olive oil (more if needed!); squeeze lemon juice over the top; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 35-40 minutes.

In the meantime take a large skillet and heat 2 tablespoons Lucero olive oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through about 4 minutes per side.

In a small skillet, heat Lucero Manzanillo Extra Virgin Olive oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.

Corning CA - The olive oil industry’s new “game changer” author and investigative reporter Tom Mueller will be visiting Lucero Olive Oil’s tasting room in Corning on Wednesday, January 18, 2012 for a brief presentation and book signing of his new book, “Extra Virginity: the Sublime and Scandalous World of Olive Oil.”

Mueller is well known for his 2007 New Yorker article, “Slippery Business: the trade in adulterated olive oil.”

Mueller’s book, “Extra Virginity: the Sublime and Scandalous World of Olive Oil” was released in late 2011 making a remarkably huge splash in the food industry.

According to Mueller’s blog, extravirginity.com, the book exposes a story of fraud, deception and crime in the world of olive oil and defends the oils that deserve to be called “extra-virgin.”

“We are honored to host Tom at the Lucero tasting room. We share the same passion as Tom and believe his new book has the potential to be the ultimate game changer in not only the California olive oil industry, but worldwide as well,” said Dewey Lucero, co-owner of Lucero Olive Oil.

Mueller fell in love with the romantic side of olive oil, and since it has become his passion. He advocates knowing where your olive oil comes from and wanted to visit the Lucero Family to get to know them and learn more about their olive groves, mill and taste their oils, as well as learn more about the "Olive City, Corning California."

The event will begin at 5 pm in the Lucero Tasting Room in Corning, with a brief introduction by Lucero and a presentation from Mueller followed by a spectator question and answer session. A mill tour will then be available, as well as media interviews with Mueller. Following will be a book signing where fifty copies of Extra Virginity will be available to be signed by Mueller.

A limited quantity of signed books will be available for preorder by phone beginning Monday, January 16th. Call 877-330-2190 to reserve a signed book.

In addition to meeting the author and receiving a tour of the olive oil mill, guests will enjoy an evening of hors d'oeuvres and olive oil tasting. The store will also be open to guests to purchase Lucero olive oils, vinegars, tapenades, mustards and other fine products.

December 12, 2011- Dewey Lucero and Lucero Olive Oil will be featured on the Cooking Channel’s Pitchin’In airing December 29, 2011.

The Cooking Channel’s series, Pitchin’In, is hosted by Chef Lynn Crawford. Lynn Crawford is a top Canadian chef who travels the world to experience firsthand how fresh food is grown and processed. She came to Tehama County to work an olive harvest and see how olive oil is harvested and processed. Dewey Lucero, his father Bobby, and Grandfather Tony were thrilled to share their experience in producing olive oil with Lynn. Chef Lynn was an enthusiastic worker who conquered her fear of heights while using an orchard ladder to help pick enough lives to make fresh olive oil. Chef Lynn then produced a gourmet meal for the Lucero’s and other local enthusiasts, using the oil she helped produce.

Chef Lynn also found time to venture over to New Clairvaux to experience how the Monastery makes its premier wines. It’s going to be an exciting show to savor!

About the Series: Canada’s Top Female Chef, Lynn Crawford is known for creating delicious meals in the kitchen. Chef Lynn’s passion to find the most delicious and freshest ingredients has led her to local farmers markets and directly to farmers. To view her upcoming series visit www.cookingchanneltv.com

In a saucepan over medium heat, whisk together the milk and cream. Bring to a simmer.

Meanwhile, in the bowl of an electronic mixer fitted with the whisk attachment beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.

Slowly add 2 cups of the hot milk mixture, ¼ cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handled whisk until combined. Place the pan over the medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175 degrees F, about 15 minutes.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacture’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Divide mixture into 4 equal parts and form into log shapes and place in center of chicken breast

Fold ends of chicken and roll

Place in freezer for 30 minutes

Meanwhile, make standard breading station…

Bowl for flour

Bowl for beaten egg

Bowl for Japanese bread crumb

Once chicken is removed from freezer, take one chicken roll and dredge in flour. Shake excess off and place in egg mixture, coat well and remove with other hand and place into bread crumb bowl, roll around to ensure total coverage and remove with “flour hand: and place on piece of foil.

There have been comments all over the internet about the Tom Mueller NPR Interview (link). Adulterated & Subpar Extra Virgin Olive Oil being sold as Extra Virgin is a very BIG issue world-wide, and it has been going on for years! UC Davis produced a report (read here) last year, which showed that nearly 70% of Extra Virgin Olive Oils on grocery store shelves in California were in fact not Extra Virgin, they were adulterated or did not meet EVOO standards. Lucero was one that was tested, and showed to be superior quality in this report, and proved to be 100% EVOO.

Lucero Olive Oil LLC, and many other California Olive Oil producers are certified by the COOC, California Olive Oil Council (link), which insures that the olive oil produced, and going into bottles, is in fact 100% Extra Virgin. Each year of production, the COOC tests all of our oils, using a chemical analysis and a taste test panel of experts to certify that it is the “real deal". You have to look for the COOC seal on bottle labels (like ours)!

The event will be held on Saturday, December 10, 2011 from 10:00am-4:00pm. Attendees will experience making olive oil first hand while savoring the aromas of the citrus crush. As a producer, Lucero Olive Oil’s citrus crush oils have won numerous awards and seeing this process is a unique experience you won’t want to miss. Fresh citrus is added to the olives before they are crushed producing a zesty Meyer lemon or mandarin orange flavor in the extra virgin olive oil.

After you finish watching the citrus crushed olive oil being made, see how it’s used by top local chefs. Cooking demonstrations will be available at 11:30am, 1:00pm, and 3:00pm by head chefs from CR Gibbs of Redding and Farwood Bar and Grill in Orland; using Lucero Meyer Lemon, Mandarin and Olio Nuovo olive oils.

Additional activities will be going on throughout the event. A market place featuring local vendors will be open all day showcasing products grown and produced right here in Northern California. Carol Firenze, author of the “Passionate Olive” will be on hand to talk olive oil and sign copies of her book. Live music will be provided by Johnny and the Bootleggers and food vendors will be selling an array of dishes.

See how olive oil is made first hand, and experience the citrus crush at Lucero Olive Oil’s 1st Annual “Winter Crush,” Saturday, December 10th, 2011 from 10:00am-4:00pm. For more information about this event please call 530-824-2190.

Each year, olive growers along with their friends and families eagerly anticipate the first olive oil of the season, straight from the mill. The olives are milled within hours of harvesting to ensure the highest level of freshness and quality. Bottling takes place that day, capturing the rich and fresh flavors of the olive oil. Special clear bottles are used to emphasize the unique buttery golden green color, which only new olive oil can attain.

Olio Nuovo is produced using locally hand harvested fruit from Corning, California; it is the freshest, tastiest, and healthiest EVOO you can get without standing at the mill yourself! Nuovo has a cloudy golden color with a slight green hue and thick consistency. The flavor is rich and smooth with apple and artichoke undertones. Its finish is a robust olive flavor with a slight peppery kick. Nuovo is available for a limited time and is being released by Lucero Olive Oil on Monday, October 31st. Olio Nuovo will be available to purchase at the Lucero retail store in Corning, California.

Olio Nuovo is an example of premium California extra virgin olive oil and expert milling that encompasses the highest of standards set forth by the California Olive Oil Council (COOC). The COOC was established to foster and promote firm restrictions on extra virgin olive oil to guarantee quality for consumers. California’s olive oil industry has achieved superior results due to significant improvements in production methods, rigorous tasting standards set forth by the COOC panel of certified tasters, and rigorous COOC laboratory analyses. California produces many of the highest quality extra virgin olive oils in the world. Support the COOC seal and your local producers of Northern California.

Lucero’s Olio Nuovo will also be featured at their 1st Annual “Winter Crush,” Saturday, December 10th, 2011 from 10:00am-4:00pm. To learn more about Olio Nuovo, visit Lucero Olive Oil for tours and tastings.